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You are in: Northamptonshire » Christmas

Monday, 16th December, 2002
The Ultimate Christmas dinner

Roast Turkey Parsnips
Roast Potatoes Gravy
Sage And Onion Stuffing Bread Sauce
Carrots and Sprouts in Chive Butter Cranberry Sauce

PARSNIPS
Parsnips


Serves


8-10 people


Ingredients

- 750g/1½lb parsnips
- 45ml/3tbsp sunflower oil

Method

1. Peel the parsnips and if necessary, cut out the woody central core. Cut into 5cm/2inch lengths.

2. Keep in a plastic bag in the fridge until ready to cook (they will brown otherwise).

3. Steam or boil the parsnips until not quite tender.

4. Heat the oven to 200C/400F/Gas6. Heat sunflower oil in a roasting tin and toss the parsnips in the hot oil.

5. Roast the parsnips for 30-40 minutes until crisp and golden, basting half way through the cooking time.

GRAVY
Gravy


Serves


8-10 people


Ingredients

- Turkey giblets
- 1 bay leaf
- 1 sprig of thyme
- 4 black peppercorns
- 1/2 onion, sliced
- 2 pints water
- pan juices from the roast turkey
- 25 g / 1 oz plain flour
- salt and pepper

Method

1. Place the giblets in a saucepan and cover with the water. Add the bay leaf, thyme, peppercorns and onion.

2. Bring to the boil and skim off any scum. Reduce the heat and then simmer for 45 minutes.

3. Strain the stock and measure 750 ml / 1 1/4 pints.

4. Strain off the fat from the roasting tin leaving only the turkey juices. Add the flour and blend with the juices over a gentle heat until it turns golden brown and it has a smooth texture.

5. Remove from the pan and our in the hot stock. Scrape the base of the pan with a spatula to mix in all the meaty sediment.

6. Return to the heat and boil for 3-4 minutes stirring all the time to remove any lumps and until the gravy thickens. Season to taste and serve.

BREAD SAUCE
Bread sauce


Serves


6 people


Ingredients

- 300ml/10floz milk
- 1 onion, peeled and studded with 5 cloves
- 1 bayleaf
- 5 peppercorns
- 55g/2oz butter
- 80g/3oz fresh white breadcrumbs
- 150ml/5floz single cream
- Salt and pepper

Method
1. Put the milk in a saucepan with the onion, bayleaf and pepper corns and bring to the boil. Turn off the heat and infuse for 30 minutes. Take out the bayleaf and peppercorns and stir in the breadcrumbs and the butter.

2. Cook on a gentle heat until smooth and thick. Stir in the cream and season with salt and pepper.

3. Serve at once or make in advance and gently reheat when needed. Cover the surface with a piece of clingwrap to stop a skin forming and if it becomes too thick, add some more milk to thin it.

CRANBERRY SAUCE
Cranberry Sauce


Serves


6 people


Ingredients
- 150g/5oz caster sugar
- 150ml/5floz water
- 250g/9oz cranberries, (frozen will do)

Method

1. In a saucepan dissolve the sugar and water, then add the cranberries and cook for 1-2 minutes until just bursting.

2. Serve immediately.


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